Black Fruit Cake

• 2 c. fat
• 8 eggs
• 1 c. molasses
• grated rind of 1 lemon
• 8 c. flour
• 2 Tbsp. nutmeg
• 2 lb. raisins
• 2 lb. nuts (black walnuts are best)
• 4 c. sugar
• 1 c. sour cream
• 1 c. grape juice
• 1 lb. citron
• 1 Tbsp. soda
• 1 Tbsp. cloves
• 2 lb. currants

1. Cream the fat until it is very light.
2. Add sugar gradually, beating constantly.
3. Beat the eggs very light and add to the sugar mixture.
4. Add cream, juice and molasses.
5. Mix the flour, soda, spices, fruit, rind and nuts together and add to the first mixture. Line pans with waxed paper and pack mixture in 2/3 full.
6. Let stand 24 hours before baking.
7. Bake at 250u0b0 until cake springs back to the touch (about 1 1/2 hours for a 5-pound cake is usually correct).
8. Half of the recipe makes 2 good sized cakes.

fat, eggs, molasses, lemon, flour, nutmeg, raisins, nuts, sugar, sour cream, grape juice, citron, soda, cloves, currants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987893 (may not work)